Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity

Publication date: Available online 30 January 2021Source: Food Quality and PreferenceAuthor(s): Niamh M. Patterson, Yilin Zhong, Bryony J. James, Nicholas Gant, Michael J. Hautus

Source: Food Quality and Preference - January 30, 2021 Category: Food Science Source Type: research